Mile High Raspberry Pie Recipes

MILE HIGH RASPBERRY PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Unroll pie crust into pie tin.
• Press almonds into crust.
• Bake crust 10-12 minutes, or until golden. Let cool.
• Whip the cream, set aside or let chill in fridge.
• Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
• Fold whipped cream into fluffy, pink, raspberry mixture.
• Pour into cool pie crust.
• Freeze at least 4 hours, on until serving.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

MILE-HIGH LIME PIE

Steps:

• In a large bowl, combine the milk, sour cream, lime juice and food coloring if desired. Fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours.

MILE HIGH RASPBERRY PIE

Steps:

• CRUST: Mix first 3 ingredients in a 10" pie plate. Add 2 T. milk to 1/2 oil and whip with fork. Pour into flour mixture and mix well, Press evenly over pie plate and up sides of pan with back of spoon or fingers. Bake 12 to 15 min. in preheated 425 degree oven until golden. FILLING: Beat egg whites till fluffy. Add berries, sugar and lemon juice. Beat at high speed for no less than 15 minutes. Whip cream in separate bowl, when completely whipped, fold into berry mixture incorporating it thoroughly. Fold this mix into cooled pie plate and freeze. Serve sliced, still frozen.

MILE-HIGH RASPBERRY PIE

Steps:

• Cream butter, salt, and sugar until light and fluffy. Add egg yolk; beat well. Stir in flour and almonds to make a stiff dough. Press into a 9-inch pie pan. Refrigerate 30 minutes, then bake for 10 minutes at 400°, until golden. Filling: Thaw raspberries if frozen. Place raspberries in large bowl of mixer. Add sugar, lemon juice, salt, and egg whites. Beat 15 minutes, or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.

MILE-HIGH STRAWBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
• Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
• Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until stiff peaks form, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs.
• Sprinkle remaining crumbs over the strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.

MILE-HIGH STRAWBERRY PIE

Steps:

• With an electric mixer, beat the egg whites, strawberries, lemon juice, and sugar for 20 minutes (that's not a typo; it really takes 20 minutes!). It will resemble meringue when ready.
• Fold in the Cool Whip.
• Put in the prepared crust.
• Freeze for several hours.